26 July 2012

Easy Parmesan "Risotto"

Easy Parmesan "Risotto"
Yield: 4 to 6 servings

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Preheat the oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Thank you Ina Garten. This was not a recipe that lent itself to photography. Used only 4
cups stock and used Valencia rice - a short grain rice that I also use when making sushi. It worked as well Arborio rice and was much much less expensive.
Use real Parmesan - it makes a difference. 
Was very creamy and super easy to make - will work on some variations of this. I'm thinking asparagus should be involved. 
Reheats well too. That's a plus. 

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